Tropical Fruit Kebabs

Total Time:
1 hr 30 min
Prep:
35 min
Inactive:
30 min
Cook:
25 min
NUTRITION INFO
Ingredients
  • 1/4 cup unsalted butter, at room temperature
  • 1 vanilla bean
  • 1/4 cup sweetened cream of coconut
  • 1/4 cup heavy cream
  • 4 ounces good quality white chocolate, chopped
  • 1 teaspoon grated lime zest
  • 2 large red-skinned mangoes, peeled and pitted
  • 1 large Hawaiian papaya (about 1 pound) peeled and seeds discarded
Directions
  • 1. Soak eight 8-inch bamboo skewers in water for 30 minutes. Heat a grill to medium low.

  • 2. Place butter in a small skillet. Split vanilla bean and scrape seeds onto butter and mash with back a spoon. Add scraped pod and melt butter over low heat. Remove from heat and set aside to steep.

  • 3. Heat cream of coconut and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until chocolate is melted and smooth. Stir in lime zest. Set aside.

  • 4. Cut mango and papaya into 2-inch chunks and alternately thread onto skewers. Brush lightly with vanilla butter and grill until fruit is lightly charred, turning as needed, about 5 minutes per side. Serve with chocolate sauce.

  • Copyright 2009 Television Food Network, G.P. All rights reserved


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